I love a good Weight Watchers Breakfast Omelet. Actually, it is rather surprising for me to say that since I typically don’t enjoy eggs. However, this year I have really begun to appreciate how great they can be when cooked correctly. This high protein and low carbohydrate breakfast that my friend Andrea from Saving Every Day for Disney, made for me to share here, is a great choice any time of the day really. Just enough veggies, ham and a bit of cheese make this delicious and easy to make.
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Andrea used a combination of eggs and egg whites to cut out some of the cholesterol in this Weight Watchers Breakfast Omelet, but you could easily make this with all whole eggs, or even all egg whites. I like the mix since it keeps the egg flavor the same, but skips some of the fat and calories.
Baked breakfasts like this are a great idea for when you want something hearty but don’t want a ton of cleanup. I love using a cast iron skillet, but you could even make this in a casserole dish. Whatever is your preference can work for this baked omelet recipe.
3 large eggs + three egg whites
2 tablespoons plain fat-free Greek yogurt
1/8 teaspoon salt
1/4 teaspoon pepper
1 cup chopped broccoli florets
1/4 cup finely diced onion
1/2 cup cooked and cubed ham
1/4 cup finely chopped peppers (I used yellow and orange)
2 cups baby spinach leaves
1/4 cup freshly grated Parmesan cheese
1 sliced green onion for garnish
Preheat the oven to 400°F
Add the eggs, yogurt, salt, and pepper to a bowl. Using a hand mixer, beat until blended and frothy.
Spray a 10″ nonstick skillet with nonstick cooking spray and turn the heat on medium-high.
When the pan is hot, add the broccoli, onions, peppers and ham.
Turn the heat down to medium, and cook the vegetables until they are tender to your liking. I cooked mine for five minutes. Keep in mind that they’ll cook a little longer in the oven.
Add the spinach and cook until just wilted.
Sprinkle in the green onions.
Pour the egg mixture into the pan, making sure to get it as even as possible.
Sprinkle the Parmesan cheese over the eggs.
Let cook for approximately one minute on the stove, and then transfer the pan to the oven.
Bake for 10 to 15 minutes or until the eggs are set.
Serve with additional Parmesan cheese and green onions on top.
- 3 large eggs + three egg whites
- 2 tablespoons plain fat-free Greek yogurt
- ⅛ teaspoon salt
- ¼ teaspoon pepper
- 1 cup chopped broccoli florets
- ¼ cup finely diced onion
- ½ cup cooked and cubed ham
- ¼ cup finely chopped peppers (I used yellow and orange)
- 2 cups baby spinach leaves
- ¼ cup freshly grated Parmesan cheese
- 1 sliced green onion for garnish
- Preheat the oven to 400°F
- Add the eggs, yogurt, salt, and pepper
toa bowl. Using a hand mixer, beat until blended and frothy.
- Spray a 10" nonstick skillet with nonstick cooking spray and turn the heat on medium-high.
- When the pan is hot, add the broccoli, onions,
- Turn the heat down to medium, and cook the vegetables until they are tender to your liking. I cooked mine for five minutes. Keep in mind that they'll cook a little longer in the oven.
- Add the spinach and cook until just wilted.
- Sprinkle the green onions into the egg mixture.
- Pour the egg mixture into the pan, making sure to get it as even as possible.
- Sprinkle the Parmesan cheese over the eggs.
- Let cook for approximately one minute on the stove, and then transfer the pan to the oven.
- Bake for 10 to 15 minutes or until the eggs set.
- Serve with additional Parmesan cheese and green onions on top.
I love that Andrea works to make things not only easy for you to make for a crowd, but also healthier. Baking this makes it easy to finish off so you can tend to other things, and it also keeps cleanup minimal. Another note she mentioned, was that with the addition of ham, your salt content goes up. So, there is only a very small amount of added salt to the recipe. I too prefer to taste before adding additional salt, and allowing others to salt to their preference. Since I avoid sodium as much as possible, it works fine for me to use just the bit of salt in the recipe with no additional finishing salts.
I use the Recipe Builder within the Weight Watchers program to calculate this recipe. If you aren’t on Weight Watchers but want to start using the plan, I can’t say enough about how amazing it is. I have loved using it and find it helps me focus on healthier eating. There is also a great Weight Watchers Smart Points Calculator that you can invest in as a one time purchase that gives you tons of information and ability to calculate.
Makes 4 Servings
3 PointsPlus Per Serving
4 SmartPoints Per Serving on Beyond the Scale
Making an easy Weight Watchers breakfast is like this baked omelet is a great way to add more vegetables into your diet. I love that I can almost always get the Wee Child to eat more veggies when they are mixed into something he already loves. This would be a breakfast he would rave over, and wouldn’t mind the addition of spinach, onions, or peppers. You could easily add in leftover veggies from a stir fry, or even fajitas. While ham is a great choice, I would also consider using diced chicken, turkey, or some of our homemade turkey sausage in this Weight Watchers breakfast omelet.
More Weight Watchers Recipes:
- 25 Weight Watchers Smoothie Recipes
- Weight Watchers Cranberry Banana Bread
- Weight Watchers Breakfast Banana Coconut Muffins
- Weight Watchers Banana Pancakes